OPERATION
The charbroiler and its parts are hot. Use care when operating, cleaning or servicing the charbroiler.
CONTROLS | Fig. 5 | OFF | ON |
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CONTROL KNOBS 
Each burner is independently controlled by an infinite heat control valve. Once the pilots are lit, turning the control knob to the ON position will light each burner. The burners will be in the full ON position when the control knobs are turned all the way to the left. The burners will be in the full OFF position when the control knobs are turned all the way to the right. See Fig. 5.
There is one pilot for each burner. The charbroiler is equipped with standing, unmonitored pilots. Gas will flow from the pilots as soon as the main gas supply to the unit is turned on. See pilot lighting procedure on page 8.
Standing pilots should be adjusted to provide a slight yellow tip on the flame. Air shutters on the main burners must be individually adjusted to provide a blue flame. All traces of yellow should be adjusted out of the burner flame.
The charbroiler is a free vented appliance. All products of combustion and the heat generated by the burners pass through the grates. When meat is placed on the grates, this blocks the venting and causes a temperature
LIGHTING THE GAS PILOT
1.See Fig. 6. Turn main gas shut‐off valve and the individual burner gas valves OFF. Wait 5 minutes.
2.Remove the top grates and radiants. Turn the main gas shut‐off valve ON. Light pilots using a lit taper .Adjust the pilot valve screw (See Fig. 7 on page 9)until the pilot flame has a
a slight yellow tip.
3.To light the burners, turn the individual burner valves ON.
4.If the burners fail to light, turn all valves and the main gas shut‐off
to the OFF position and contact an | FIG. 6 | |
authorized service agency. | ||
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Pilots |
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